Tempting Tempeh Burgers

Since tempeh is a fermented soy product, it tends to have a richer flavor and chewier texture than tofu. It lends itself well to bold flavorings like vinegar, wine, and tamari.

Serves 4

What You Need:

1 8-ounce package multigrain tempeh, cut into cubes

3/4 cup onion, diced

2 tablespoons olive oil, divided, plus additional for cooking

1/2 cup crimini mushrooms, roughly chopped

1 tablespoon balsamic vinegar

1 teaspoon each dried basil, thyme and rosemary

1/2 teaspoon each garlic and onion powder

1/4 teaspoon freshly ground black pepper

1/4 cup whole-wheat flour or spelt flour

2 tablespoons tamari

What You Do:

Place tempeh in a steamer basket and cook for 15 minutes. Set aside to cool.

In a skillet, sauté the onion in 1tablespoon olive oil for 3 minutes. Add the mushrooms and sauté an additional 3 minutes. Add the balsamic vinegar and seasonings, and sauté an additional 2 minutes. Remove the skillet from heat and set aside.

Using your fingers, crumble the steamed tempeh into a bowl. Add the sautéed mixture, flour, tamari, and remaining olive oil, and stir well to combine. Portion mixture into burgers.

Lightly oil a large skillet with a little olive oil. Cook the burgers over medium heat until well browned, about 5 to 7 minutes per side, adding additional oil, if needed, to prevent sticking.